Description
This Peanut Butter Cup Cheesecake is a decadent dessert combining a crunchy Oreo crust with a creamy peanut butter and cream cheese filling studded with mini peanut butter cups, topped with a smooth chocolate ganache and more peanut butter cups. Perfectly balanced in sweetness and texture, it’s a show-stopping treat for peanut butter lovers.
Ingredients
Scale
For the Crust
- 30 Oreo cookies (1–15.35 ounce package)
- 6 tablespoons (85 grams) unsalted butter, melted
For the Filling
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 5 large eggs, at room temperature
- 1 1/2 cups (300 grams) lightly-packed light brown sugar
- 1 cup (270 grams) creamy peanut butter
- 1/2 cup (119 grams) heavy cream
- 1 teaspoon vanilla extract
- 8 ounces Reese’s mini peanut butter cups
For the Topping
- 1 cup (170 grams) semisweet chocolate chips
- 1/2 cup (119 grams) heavy cream
- 8 ounces Reese’s mini peanut butter cups
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a food processor, pulse the Oreo cookies until they become fine crumbs. Add the melted butter and pulse again until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then set it on a wire rack to cool completely.
- Make the filling: Using an electric mixer, beat the cream cheese until completely smooth. Add eggs one at a time, beating well after each addition until smooth. Incorporate the light brown sugar, creamy peanut butter, heavy cream, and vanilla extract; mix until just combined to avoid overmixing. Gently fold in 8 ounces of mini peanut butter cups.
- Assemble and bake the cheesecake: Pour the filling into the cooled Oreo crust, spreading evenly. Bake for about 1 hour, until the cheesecake is set and the top looks slightly dry—it’s okay if the center still wobbles a bit. Allow the cheesecake to cool completely on a wire rack, then refrigerate it for at least 4 hours, or overnight, until fully chilled and firm.
- Prepare the chocolate ganache topping: Place semisweet chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 3 minutes, then stir until the ganache is smooth and glossy.
- Finish the cheesecake: Remove the cheesecake from the springform pan and place it on a serving plate. Pour the chocolate ganache over the top, allowing it to drip down the sides. Sprinkle the remaining mini peanut butter cups evenly over the ganache. Serve immediately or cover and store in the refrigerator for up to 2 days.
Notes
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
- Do not overmix the batter to prevent cracks and a dense texture.
- Allow the cheesecake to chill fully for best slicing results.
- Use a water bath if you prefer a more even bake and to minimize cracking.
- Leftovers should be refrigerated and consumed within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Cup Cheesecake, Oreo Crust, Peanut Butter, Cheesecake, Chocolate Ganache, No Bake Cheesecake Topping, Dessert, American Dessert
